The people voted and Pumpkin Poppers won for this week’s Pinterest Challenge. The Tartiflette got a lot of votes too, so be expecting a post on that later this week. The Pumpkin Poppers were seriously super tasty, and no Autumn should pass by without you giving them a try. This recipe originally comes from Domestically Speaking. I really think the Pumpkin Poppers are simple to make and would be difficult to screw up. I even let my little girl help me make them.
One sad thing though, after Little Girl ate her Pumpkin Popper, we discovered that she just may have a cinnamon allergy. How sad is that? She has always had sensitive skin, and when she was really little, she would get a red rash around her mouth, after eating certain foods. We couldn’t ever figure out what ingredient was causing it, but perhaps it has been cinnamon all along! Do you think they put cinnamon in baby food? The Pumpkin Poppers are coated in sugar and cinnamon, which would be easy to get on your face while eating, so it’s got to be one of the two.
Back to these amazing Pumpkin Poppers. The steps are simple to follow, but please let me know if you have any questions. I’m thinking these are more of a breakfast item, but what the heck – you could serve them anytime!
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup pumpkin (fresh or canned, but not pumpkin pie filling)
- 1/2 cup low-fat milk
- 1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
- 2/3 cup granulated sugar
- 2 Tbs cinnamon
- Preheat oven to 350° and spray your mini muffin pan with nonstick cooking spray.
- Combine all the dry ingredients in one bowl and whisk till combined.
- In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
- Pour the dry ingredients into the wet and mix until just combined (do not overmix).
- Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this.
- Bake for 10-12 minutes.
- While Poppers are baking, melt butter.
- In a small bowl combine your sugar and cinnamon.
- Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
Did you enjoy this recipe? Be sure to check out my other recipes and